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Mini Strawberry Raspberry Swirl Cheesecakes
Prep: 25 minutes
Cook: 22 minutes
Servings: 12 mini cheesecakes
A Personal Bite of Heaven
Why settle for a slice when you can have the whole thing? These mini cheesecakes offer all the decadent, creamy goodness of their full-sized counterpart in a perfect, personal package. A buttery graham cracker crust provides the foundation for a rich, tangy cream cheese filling, made visually stunning and delicious with a jammy swirl of fresh strawberries and raspberries.
Materials
- For the Crust: 1 cup graham cracker crumbs, 2 tbsp granulated sugar, 4 tbsp unsalted butter, melted
- For the Filling: 16 oz (2 blocks) full-fat cream cheese, softened, 2/3 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/4 cup sour cream
- For the Swirl: 1/2 cup mixed strawberries and raspberries, 1 tbsp granulated sugar, 1 tsp lemon juice
Preparation
- Preheat oven to 325°F (163°C). Line a 12-cup standard muffin tin with paper liners.
- In a small bowl, combine the graham cracker crumbs, 2 tbsp sugar, and melted butter. Mix until well combined.
- Distribute the crumb mixture evenly among the 12 muffin cups (about 1.5 tbsp each) and press down firmly to create a compact crust. Bake for 5 minutes, then set aside to cool.
- To make the swirl, combine the berries, 1 tbsp sugar, and lemon juice in a small saucepan. Cook over medium heat, mashing the berries, until thickened into a jam-like consistency, about 5-7 minutes. Strain to remove seeds and let it cool.
Cooking
- In a large bowl, beat the softened cream cheese and 2/3 cup sugar with an electric mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating on low speed until just combined after each addition. Do not overmix.
- Beat in the vanilla extract and sour cream on low speed until just incorporated.
- Divide the cheesecake batter evenly among the muffin cups, filling them almost to the top.
- Drop small dollops (about 1/2 tsp) of the cooled berry puree onto the top of each cheesecake.
- Use a toothpick to gently swirl the puree into the batter for a marbled effect.
- Bake for 20-22 minutes, or until the edges are set and the centers are almost set (they will have a slight jiggle).
- Turn off the oven and let the cheesecakes cool in the oven with the door cracked open for 1 hour. This helps prevent cracking.
- Remove from the oven and cool to room temperature, then refrigerate for at least 3 hours before serving.
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